Description of an empyreumatic (charred) smell and taste of a wine in the context of a wine evaluation or wine address. Tastes that sometimes appear quite similar or even occur together are described as roasted, caramelised and (in this case as a negative enhancement of smoky) burnt. This is often caused by heavily toasted barrique barrels and the resulting intense toasty aroma. A smoky tone can also indicate a wine defect such as horse sweat.
Smoke: by Hanjörg Scherzer on Pixabay
Barrique barrels: by MPW57 - Own work, Public domain, LinkHeader3
The Wine lexicon helps me to stay up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to visit more often.Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden